Three recipes for things you don't need a recipe for
Helpful as usual.
This is going to give real “end of year” energy, but hey, that’s where we’re all at. There are a number of recipes in the cookbook, as we’ve discussed before, that are not quite recipes, or, rather, once you’ve been taught them, don’t really need a recipe. That is, unless you’re the kind of person who always wants simple things the best possible way which, sometimes I am and often I just want to eat.
First up: scrambled eggs. They’ve been on my mind lately, probably because of, where else, TikTok. Where were you when you found out “low and slow” was the technique? And then where were you when you realized you preferred eggs over easy? And where were you when you found out your cousin liked their eggs cooked to the point of dryness, and isn’t that horrifying? And where were you when you found out salting the eggs and letting them sit until they darken in color also improves the flavor? In any case, here’s my dad’s recipe for scrambled eggs. We always added parmesan cheese to the mix before cooking, not as a topping. I don’t really understand “merely” stirring the eggs, nor “toss and toss.” You tell me?
This one… I’m kind of dying over it. It’s a real testament to the origins of the cookbook as information children could use as they were starting off in the world. Anyway, I assume you’ve cooked pasta before, and have used this technique. Even my friend Rachel, a self-proclaimed “does not cook or know how,” loves to make pasta and just the pasta.
This one is the most recipe-recipe of the three, and a good base actually, for making any kind of sautéed meat—even steak, which isn’t mentioned here.
Originally that’s where this ended until. But then my mother told me this needed an an actual ending, and my sister added “that’s the last thing you get from Kate until the New Year: smother with sauce.” Honestly, I think that’s a great ending. Smother with sauce, and happy holidays.
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